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-=> Ruth Haffly wrote to Dave Drum <=-

 RH> I've eaten it different times but not (yet) tried making it. It may be
 RH> like some things, enjoy it when somebody else has taken the time/effort
 RH> to make it.

I'm that way with a lot of  things these days.

 DD> It's sorta/kinda like a Greek lasagne using potatoes/eggplant for the
 DD> pasta sheets. I will note, too, that nat all moussaka uses bechamel.
 DD> I've had some very tasty moussaka made with red gravy.

 DD> I've made this recipe - once only - and it was quite tasty. Almost
 DD> converted me to red moussaka. I'dgladly eat it if someone else made
 DD> it.

 DD>       Title: A.T.K. Moussaka
 DD>  Categories: Beef, Vegetables, Potatoes, Herbs, Sauces
 DD>       Yield: 8 servings

 RH> At this stage of my life I'll put it in the "I'll eat it if somebody
 RH> else makes it" category. I like it, but not enough to take the time and
 RH> effort to make it.

Exactamundo! (see above)

 RH> Tried a new to us place after church today, Hibachi Express. Limited
 RH> menu, reasonable prices, very generous servings. We both came home with
 RH> left overs and plan on going back from time to time. A Flying Biscuit
 RH> cafe just opened up in the same plaza, thought about trying it but it
 RH> was packed and had a waiting line. We'll wait until it's not so new any
 RH> more before trying it.

Flying Biscuit sent me scurrying to the Bing-o Search engine. Sounds like 
they're cashing in onLambert's Cafe "Home of the 'throwed'  rolls."


MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Lambert's "Throwed" Rolls
 Categories: Breads 
      Yield: 1 dozen

      1 ts Sugar
    1/4 oz Env dry active yeast 
    1/4 c  Tepid water (105ºF/40ºC) 
      1 c  Warm milk (115ºF/46ºC 
    1/4 c  Melted butter
    1/4 c  Sugar
      1 lg Egg; beaten, room temp
      1 ts Salt
      4 c  A-P flour

  Combine sugar and yeast in tepid water.

  Let stand 5-10 minutes until yeast begins to foam.

  Thoroughly mix milk, butter, sugar, egg and salt in
  large bowl.

  Stir in the yeast mixture and 3 1/2 cups of flour,
  adding a bit more if necessary to make a soft, pliable
  dough.

  Turn dough out on floured board and let rest while you
  clean and butter bowl.

  Knead dough gently 4-5 minutes, adding flour if
  necessary, until dough is smooth and silky.

  Return to bowl, cover with plastic wrap, and let rise in
  warm place until doubled in size (1 1/2 hours appox).

  Butter a 12 cup muffin tin.

  Punch down dough.

  Pinch off pieces that are about 1 1/2" in diameter,
  (enough to fill one-half of muffin cup), and roll into
  smooth spheres.

  Place two such pieces in each prepared muffin cup- it
  will be a tight fit.

  Cover dough loosely with plastic wrap for 45 minutes.

  Bake rolls in preheated 350 degree oven for 20-25
  minutes, or until light brown.

  Serve as soon as they are cool enough to throw.

  MAKES: 12 servings

  Author: Stephanie Manley

  RECIPE FROM: https://copykat.com

  Uncle Dirty Dave's Archives
 
MMMMM


... Avoid banana liqueur and peach schnapps.
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